Pate Brissee Fondante with Berries and Pistachios

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As my patisserie challenge continues I discover more and more types of short pastry. It’s funny how a small twist can change the final result. I made a pastry that the French call Pate Brissee Fondante, a soft sort pastry, and, oh my, it’s wonderful! It’s a bit salty (which I absolutely love) and very crumbly. It’s perfect for filled tarts, you just have to make sure to give it a bit more time to set nicely and become crispy at the bottom. Combine that with berries and pistachios in the filling and you will get a wonderful tart (and before you will fully appreciate the taste it will be gone…).
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Berries and pistachio tart
by Christophe Felder
Soft short pastry:
  • 185 g of butter,
  • 25 ml warm milk (around 35-40 C),
  • 1 egg yolk,
  • 1 tsp salt,
  • 1 tsp sugar,
  • 250 g flour.
  1. Beat the butter in a mixer until it softens (paddle attachment works best).
  2. Add warm milk and egg yolk. (Note: Milk has to be warm, otherwise it won’t combine with butter)
  3. Add salt and sugar. Beat until smooth.
  4. Add the flour and beat until you get a smooth dough.
  5. Wrap in foil an chill for 2 hours.
Tart filling:
  • 3 eggs,
  • 25 g ground almonds,
  • 100 g sugar,
  • 150 ml heavy cream,
  • 30 g unsalted pistachios,
  • 25 g melted butter,
  • 1/2 tbsp sherry or other fruity liquor,
  • 1/2 tbsp flour,
  • 200 g berries (Note: I used a mix of blueberries and raspberries),
  • powdered sugar to sprinkle on top.
  1. Whisk all the ingredients (except for the berries and powdered sugar) together until fully incorporated (and sugar is dissolved).
Assemble the tart:
  1. Preheat the oven to 180C.
  2. On a floured surface roll out the chilled short pastry dough to about 3 mm thick.
  3. Transfer to the 24 cm tart pan and trim the excess dough.
  4. Prick the bottom of the tart with a small knife.
  5. Spread the berries and pour in the filling.
  6. Bake in the bottom 1/3 of the oven for 40 minutes or until fully set and lightly browned.
  7. Cool completely and sift with the confectionery sugar.

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Enjoy!
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